3. Cook the Steak and Veggies:
Heat a large skillet or grill pan over medium-high heat.
Add the marinated steak strips and cook for 3-4 minutes per side, or until desired doneness. Remove and set aside.
In the same pan, add the sliced bell peppers and onions. Sauté for 5-6 minutes, until tender and slightly charred.
4. Assemble the Bowls:
Divide the cooked rice among serving bowls.
Top each bowl with sautéed steak, bell peppers, onions, black beans, and corn.
Add a scoop of Pico de Gallo and garnish with shredded cheese, sour cream, and avocado slices.
5. Serve:
Serve warm with lime wedges on the side for extra zest.
Tips:
Make It Spicy: Add a pinch of cayenne to the steak marinade or drizzle with hot sauce.
Meal Prep: Store components separately in airtight containers for easy assembly throughout the week.
Low-Carb Option: Swap rice for cauliflower rice or salad greens.
Enjoy your vibrant and satisfying Steak Fajita Bowls with Pico de Gallo—a delicious meal packed with flavor! 🌮🥗🔥
